applesaucey

See also: apple saucey and applesauce-y

English

Alternative forms

apple saucey, applesauce-y, applesaucy

Etymology

From applesauce +‎ -y.

Adjective

applesaucey (comparative more applesaucey, superlative most applesaucey)

Resembling or characteristic of applesauce.
- 1888 February 25, Celia B. Whitehead, “Out-Door Rest for Housekeepers”, in The Woman’s Journal, volume XIX, number 8, Boston, Mass., page 60, column 3:
  I can’t help wishing that my hillside had some evergreens—the graceful hemlock, for instance, mixed with the lacework of the leafless maples and birches, the bolder outlines of the hickories and chestnuts, the brown of the oaks and yellow of the willows—but I can shut my eyes and see them in fancy, and the half-hour goes away so quickly, and I go into the house and it seems to have a sort of oniony, turnipy, apple-saucey smell that makes me open all the doors and windows for two or three minutes to “flush it” with air, as the plumbers tell about “flushing” drain[-]pipes with water.
- 1969, Jane Trahey, Pecked to Death by Goslings, Englewood Cliffs, N.J.: Prentice-Hall, Inc., →LCCN, page 18:
  She was a good seventy, had frizzy, applesaucey hair that was bright red, and she smoked cigars—not Tiparillos.
- 1978 October 17, Marie McCullough, “At The Cider Mill, they put the squeeze on October”, in The Evening Press, Binghamton, N.Y., page 1-B:
  With a buzz-saw groan that vibrates in the pits of onlookers’ stomachs, the machine grinds the washed apples, then spews the applesaucey pulp through a large hose.
- 1995, Berkeley students in cooperation with the Associated Students of the University of California, Germany & Austria on the Loose, 1995 (The Berkeley Guides), New York, N.Y.: Fodor’s Travel Publications, Inc., →ISBN, page 313:
  Rounding out the list is Schweinsfüße, or ham hocks, which are at their best when crisply fried and smothered in sauerkraut or Apfelrotkohl (a sort of applesaucey-kraut mess).
- 1996 January 21, Lauri Githens, “Cry of the snow-weary: Get us outta here!”, in The Buffalo News, Buffalo, N.Y., page E-1:
  By mid-December, more than 3½ feet of snow had fallen in the Buffalo area. […] / Even snowbirds who love the stuff seemed to be reaching their limits this past week. Like the businessman who stomped applesaucey slush from his shoes on his way into Main Place Mall, and grunted: / “This is why I have my travel agent on speed-dial.”
- 2000 July 10, Circe, “ongoing constipation”, in misc.kids.breastfeeding‎^[1] (Usenet), archived from the original on 2023-11-07:
  >Also, kind of graphic, but dr says poop
  >should be the consistancy^[sic] of applesauce. Is this right?? His poop is
  >formed like an adult's would be.
  When my daughter eats any amount of solids, her stools becomes^[sic] fairly formed as you describe. Other days, it's the applesaucey consistency. It really depends on the ratio of breastmilk to solids on that day (or the day before, as the case may be).
- 2001 May 7, CatMandy99, “"ApplePieFilling" ??? What would you use ???”, in rec.food.cooking‎^[2] (Usenet), archived from the original on 2023-11-07:
  The reason for using different kinds of apples is for the texture. The Macs are crumbly, they will be sort of "applesaucey" in the pie, and the granny smiths and the galas will hold their shape, and the blend of sweet and tart apples is pleasant.
- 2005 November 21, The Joneses, “Quince jelly or roasted quince”, in rec.food.preserving‎^[3] (Usenet), archived from the original on 2023-11-07:
  The quince jelly was a beautiful amber color, the butter (from the pulp) was a lovely applesaucey color.
- 2009, editors of Cook’s Illustrated, “Deep-Dish Apple Pie”, in More Best Recipes: A Best Recipe Classic, Brookline, Mass.: America’s Test Kitchen, →ISBN, page 674, column 1:
  While your standard apple pie may have a juicy filling, most deep-dish pies are downright flooded, with the apples swimming in an ocean of liquid. As a result, the bottom crust becomes a pale, soggy mess. In addition, the crowd of apples tends to cook unevenly, with mushy, applesaucey edges surrounding a crunchy, underdone center.
  The 2008 version uses applesauce-y.
- 2009 June 22, Amy Royster, “A little sugar for her sweetie pie a milestone for mom”, in The Palm Beach Post, volume 101, West Palm Beach, Fla., page 1D:
  He [the baker at Whole Foods] simply and politely said that, no he does not make 100 percent organic cupcakes, and no, he does not make sugarless frosting, and no, he cannot whip up a custom batch of “something applesaucey or oat bran-y and yet caky at the same time” for my baby and her nursery mates.
- 2014 June 12, Peter Rockwell, “Refreshing, fermented apple (or pear) juice goodness”, in Metro, Saskatoon, Sask., page 19:
  Foundry Golden / More deeply coloured than Strongbow, with a spicy applesaucey aroma and rich, baked apple flavour (England, 500 ml, $3.00 to $3.88).
- 2015 September 9, Tom Crann, “Appetites: A bumper crop in store for Minnesota's apple orchards”, in MPR News‎^[4], Saint Paul, Minn.: Minnesota Public Radio, archived from the original on 2015-09-11:
  For apples to bake with, Dooley recommends combining a couple varieties. Start with a Sweet Sixteen or Paula Red. These tend to break down when they're cooked and they become "applesaucey."
- 2016 October 20, James Stout, “6 Retro Ride Foods We Can't Believe We Ate”, in Bicycling‎^[5], Easton, Pa.: Hearst Communications, archived from the original on 2020-05-21:
  There is a time and a place for applesauce. That time is on a pork roast or in your lunchbox, not in your jersey pocket. The applesaucey Carboom "gel," and many other products claiming a low glycemic index, fooled us for a while, but again, it turns out you don’t actually want to eat food that digests slowly, because it hangs around in your gut when you’re on the bike.
- 2017 October 7, Casa lo pensa, “area^[sic] the childred^[sic] out of school ?”, in rec.food.cooking‎^[6] (Usenet), archived from the original on 2023-11-07:
  >> Hmmmm. I'm not a big fan of pears (it's a texture rather than
  >> taste thing) so I probably wouldn't try it.
  >>
  >> Jill
  >>
  > I've always found pears to be somewhat on the gritty side.
  But run through a grater and used in a Korean marinade - they are superb!
  Otherwise, I'm with you - applesaucey texture is how I sense it.
With applesauce.
- 1942 February 17, Prudence Penny [pseudonym], “Apple Dishes Are Economical”, in San Francisco Examiner, volume CLXXVI, number 48, San Francisco, Calif., page 16:
  An apple sauce-y dessert, that’s a hearty finale for meals of the soup-and-salad (or sandwich) class, is Steamed Apple Dumplings. […] Dumplings, neatly spiced with nutmeg, are dropped into bubbling apple sauce, and steamed until they’re plumpish and feather-light.
- 1952 April 3, Shreveport Journal, volume 57, Shreveport, La., section C, page ten:
  Apple Sauce-y Notes. For a quick and easy dessert and one that’s most delicious, too, blend sweetened whipped cream with ready-to-use apple sauce, swirl into sherbert glasses, and drop another spoonful of whipped cream and a maraschino cherry on top.
- 1984 September 27, T.O. Davis, “Man in the kitchen: Tarts come in all sizes”, in The Clarion-Ledger, volume 148, number 191, Jackson, Miss., page 5E, column 2:
  APPLESAUCEY TARTS […] Brush bottoms and sides of baked tart shells with apricot jam. Fill with applesauce which has been mixed with desired amount of almonds and orange peel.
- 1960 July 10, Heinz Baby Foods, “When baby’s hand is quicker than your eye”, in This Week (St. Louis Globe-Democrat), St. Louis, Mo., page 4, column 1:
  If you postpone self-service “until baby’s neater,” you’re tempting two troubles: he may go on a food strike, in protest—or he may lose enthusiasm for feeding himself and, months later, still insist that you do the job. At first, let baby steer his own spoon, but stand by; he’ll welcome help later in the meal. Ask Dad to take over at times—an applesaucey face seldom bothers fathers.
- 1962 July 29, Features Magazine (Wichita Falls Times), Wichita Falls, Tex., page 20, column 1:
  Applesaucey Tricks Galore / Looks elaborate but isn’t: Take bakers sponge cake shells. In each one put a big spoonful of canned apple sauce, then a scoop of vanilla ice cream and top all with blueberry sauce, or with the fresh berries.
- 2011, Gabrielle Principe, “[Not Enough Tortoise, Too Much Hare] Naturally Speaking”, in Your Brain on Childhood: The Unexpected Side Effects of Classrooms, Ballparks, Family Rooms, and the Minivan, Amherst, N.Y.: Prometheus Books, →ISBN, page 124:
  As parents cycle through the alternatives to zero in on what the baby wants, infants hear many words over and over again. “[…] Look at that, Rover was laying on the remote. You want the remote? No remote with those applesaucey hands. […]”